The Cajun House

Inspection history 5 visits

1. 2026
2. Passed Sep 9 Score 58 ▲34

   Routine Inspection

   8 violations

   • Minor Post the Certified Food Protection Manager certificate.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
3. 2025
4. Passed Aug 21 Score 24 no change

   Follow-Up Inspection

   3 violations

   • Minor Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
5. Passed Aug 6 Score 24 ▼8

   Routine Inspection

   20 violations, 4 critical

   • Critical Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Keep the plumbing system in good repair.
   • Minor Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Clearly label working containers of toxic chemicals with the common chemical name.
   • Minor Discontinue removing shellstock tag or labels from original container until the container is empty.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Minor Protect food from cross-contamination by using packages or covered containers.
6. 2024
7. Passed Aug 20 Score 32 no change

   Follow-Up Inspection

   6 violations

   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Minor Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

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